Chipotle Lime Chicken Bowls
Sheet Pan & Meal Prep Recipes
Chipotle Lime Chicken Bowls
Serves 5
Serves 5
Ingredients:
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 small red onion, sliced
5 boneless, skinless chicken breasts
1 can black beans, drained and rinsed
2 ½ cups cooked brown rice
Chipotle Lime Sauce Ingredients:
½ cup olive oil
½ cup lime juice
½ cup honey
3 cloves garlic, chopped
1 teaspoon chipotle powder
1 teaspoon cumin
Salt, to taste
Pepper, to taste
Directions:
1. Preheat oven to 400˚F/220˚C.
2. Line a sheet pan with foil. Place chicken in a single layer on one end of the pan. Place the peppers and red onion on the other side. Set aside.
3. Mix together the chipotle lime sauce ingredients until well-combined. Half of the mixture will be used to pour on top of the veggies and chicken before cooking and the second half can be reserved in small containers to eat with your meal as a sauce.
4. After drizzling half the sauce on the chicken and veggies, bake for 20-25 minutes or until your chicken is cooked through. If any veggies are starting to brown too much before the chicken is fully cooked, just remove them from the pan as you see fit.
5. Fill 5 glass tupperware bowls with ½ cup cooked brown rice and black beans. Then fill with the Chipotle Lime seasoned chicken and vegetables.
6. Add your reserved sauces in small containers to the tupperware bowls, cover with a lid and store in the fridge. The food should be eaten within five days. Store in refrigerator for up to 5 days.
7. To serve, remove dressing and microwave. Pour dressing on top of your meal prep and mix all the contents together.
8. Enjoy!
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 small red onion, sliced
5 boneless, skinless chicken breasts
1 can black beans, drained and rinsed
2 ½ cups cooked brown rice
Chipotle Lime Sauce Ingredients:
½ cup olive oil
½ cup lime juice
½ cup honey
3 cloves garlic, chopped
1 teaspoon chipotle powder
1 teaspoon cumin
Salt, to taste
Pepper, to taste
Directions:
1. Preheat oven to 400˚F/220˚C.
2. Line a sheet pan with foil. Place chicken in a single layer on one end of the pan. Place the peppers and red onion on the other side. Set aside.
3. Mix together the chipotle lime sauce ingredients until well-combined. Half of the mixture will be used to pour on top of the veggies and chicken before cooking and the second half can be reserved in small containers to eat with your meal as a sauce.
4. After drizzling half the sauce on the chicken and veggies, bake for 20-25 minutes or until your chicken is cooked through. If any veggies are starting to brown too much before the chicken is fully cooked, just remove them from the pan as you see fit.
5. Fill 5 glass tupperware bowls with ½ cup cooked brown rice and black beans. Then fill with the Chipotle Lime seasoned chicken and vegetables.
6. Add your reserved sauces in small containers to the tupperware bowls, cover with a lid and store in the fridge. The food should be eaten within five days. Store in refrigerator for up to 5 days.
7. To serve, remove dressing and microwave. Pour dressing on top of your meal prep and mix all the contents together.
8. Enjoy!
Allison Hollinger
